Small Plates Recipe

Prepare marinade

Mince the garlic. In a bowl combine olive oil, soy sauce, lemon juice, minced garlic, smoked paprika, cumin, honey, salt, and black pepper. Whisk until blended.

Marinate chicken

Trim excess fat from the chicken thighs and pat dry. Place chicken in a resealable bag or shallow dish and pour the marinade over. Massage to coat thoroughly. Refrigerate for at least 30 minutes and up to 4 hours (longer will deepen flavor).

Cook chicken

Heat a large skillet or grill pan over medium-high heat until hot. Add a small drizzle (about 1 tsp) of olive oil if pan is dry. Remove chicken from marinade, letting excess drip off. Cook the thighs 4–5 minutes per side (depending on thickness) until internal temperature reaches 74°C (165°F) and exterior is nicely browned. Transfer to a cutting board and let rest 5 minutes before slicing into bite-size pieces.

Slice vegetables

Thinly slice the cucumber and the red onion into half-moons. Place them in a small heatproof bowl or jar.

Make pickling liquid

In a small saucepan combine rice vinegar, water, sugar, salt, and red pepper flakes. Warm over low heat just until sugar and salt dissolve, about 1–2 minutes. Do not boil.

Pickle

Pour the warm pickling liquid over the sliced vegetables. Let sit at room temperature for 15–20 minutes, or refrigerate for up to 2 hours for a crisper texture. Drain before serving.

Make herb yogurt

Finely chop parsley and mint. In a small bowl combine Greek yogurt, chopped herbs, lemon zest, extra-virgin olive oil, and flaky sea salt. Stir until smooth and taste; adjust salt or lemon as needed.

Prepare garnish

If using sesame seeds, toast them in a dry skillet over medium heat 1–2 minutes until fragrant, stirring constantly. Set aside.

Warm the mini pitas or baguette slices briefly in a 180°C (350°F) oven for 5 minutes or in a dry skillet until lightly toasted.

Assemble small plates: spread about 1 tablespoon of the herb yogurt on each pita or slice. Top with 2–3 pieces of sliced chicken, a spoonful of drained pickled vegetables, a sprinkle of toasted sesame seeds, and a small parsley sprig. Serve with lemon wedges for squeezing over the chicken.

Leftovers: store chicken and pickles separately in airtight containers in the refrigerator up to 3 days. Yogurt will keep 2–3 days.